A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia

A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia

Crystalline pattern, granular morphology, physicochemical and pasting properties of banana starch and flour from three cooking banana cultivars (Kapas, Kepok and Nangka) and one dessert banana cultivar (Ambon) were compared. The result showed that cooking banana had a B-type crystalline pattern, whi...

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Bibliographic Details
Main Authors: Herlina Marta, Yana Cahyana, Mohamad Djali, Jayashree Arcot, Tensiska Tensiska
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
banana cultivar
starch
flour
physicochemical properties
pasting properties
Online Access:http://dx.doi.org/10.1080/10942912.2019.1657447

Internet

http://dx.doi.org/10.1080/10942912.2019.1657447

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